Grilled Mackerel with Spicy Tomato Jam
I made this last night for dinner. It was pretty good. I found the recipe and changed it a little bit to make it easier to prepare. I also used whole butterflied mackerel as opposed to mackerel fillets.
1 can diced tomatoes (1 pound)
1 small chopped onion
1/3 cup apple jelly
3 tablespoons cider vinegar
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon dried hot red pepper flakes
four 6-ounce mackerel fillets with skin or 2 butterflied mackerel bone in.
In a 1-quart saucepan bring tomatoes, onion, jelly, vinegar,
tarragon, red pepper flakes, and salt to a boil over moderately low heat and cook, stirring frequently, until thick, 30 to 40 minutes. Cool jam to room temperature. Jam keeps, covered and chilled, 1 month. Bring jam to room temperature before serving.
Prepare grill. Season mackerel fillets with salt and pepper and grill, skin sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, 9 to 13 minutes. (Do not turn fish.)
Serve each fillet topped with 2 tablespoons jam.
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